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Veggie shares are on as usual for this week! Dairy, eggs, and mushrooms too. Fruit Bowl is on break 7/2-7/5 Bread is on for Wed/Thur, and on break for Saturday (Sat. members will get double bread next week)
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this week’s veggiessalad greens - remembrance hakurei turnips - remembrance lettuce - stick and stone & remembrance cooking greens - kale or chard - stick and stone kohlrabi - stick and stone
ROTATING
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crops are our best estimate & may change a bit after harvest. rotating means harvest will be enough for some, but not all locations this week; we’ll get each crop everywhere soon! salad greens rotate between field greens, spicy mix, lettuce mix, arugula, baby kale & tatsoi
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this week’s fruit bowlIt’s our annual break week: No fruit shares 7/2-7/5 - we’ll see you next week!
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this week’s Remembrance cheeseFromage Blanc - creamy, spreadable, versatile delicious! Whip it with herbs for a cheese plate, spread it on a bagel, you name it! or choose - Feta - the crumbly salty classic - ltd availability, FCFS
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bulk preorder and pickupLAMB AND PORK - Pickup NEXT week. From Outryder Farm
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in the coming weeks look forward to pre-orders for CHERRIES and MAPLE SYRUP!
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updates & reminders from the farm…
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SIDE DISH CSA SHARES STILL AVAILABLE:OPEN SPACES EGGS more shares now available in this previously sold out share! 2025 SUMMER EGG CSA - June 4 - August 27 (prorated @ $7/dzn weekly). Personal Schedule Options available, choose 1 or 2 dzn weekly or for your personal schedule. Pickup at Stick and Stone or Press Bay free choice pickups. To sign up email openspacescider@gmail.com with your chosen site and # of cartons per week (or every other week) VAN NOBLE FARM The first of 2 Monthly CSA Pick-ups is just a few weeks away! July Shares are a mix of fresh & smoked sausages, perfect for outdoor season: Kielbasa, Bratwurst, Andouille, and Kimchi Sausage Feeling Extra? The Grilling Sampler Plus will include all of the above PLUS Bacon & Pork Chops. Pick-up at Free Choice pickups with your share. Shares are available for July & Sept. or choose just one month. LEARN MORE AND JOIN THE PORK SHARE JENNY CREEK DAHLIAS Fill your home with color, abundance, and joy with a “Side-Dish” Dahlia Share. You’ll get four weeks of bouquets, each one filled with 10 fresh-cut dahlias in a stunning mix of colors and forms — grown close-by at Jenny Creek Flowers. LEARN MORE & JOIN THE DAHLIA SHARE
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THANK YOU TO ALL WHO CAME OUT TO LAST WEEK’S FUNDRAISERWe’re grateful to report that we raised over $2,000 toward subsidized CSA shares which will go a long way for households in our community. For those who are curious - this summer, we’re glad to be supporting 90 households seeking support for their shares through the Full Plate Subsidy Fund, we’re so grateful to all of YOU for helping us keep this program going.
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on our plates…Share what you’ve been cooking, we’re always glad to know, and eager to pass along. Just email Molly. Find this week’s ingredients in bold.
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NYT Vegetarian Spring Rolls With Kohlrabi
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1¾o unces thin rice sticks 6 ounces marinated tofu, cut in dominoes ½ inch wide by ¼ inch thick 1 medium carrot, shredded ½ pound kohlrabi, peeled and shredded (make sure to remove fibrous layer just under the skin before shredding) Salt to taste 1 tablespoon ginger, cut in julienne 1 tablespoon seasoned rice vinegar ¼ cup roughly chopped cilantro, plus 14 sprigs 2 tablespoons slivered Thai basil or mint leaves, plus 7 to 14 leaves 7 8½-inch rice flour spring roll wrappers
PREPARATION Place the rice sticks in a large bowl and cover with boiling water. Soak for 20 minutes, or until the noodles are pliable, and drain. Transfer the noodles to another bowl. Using kitchen scissors, cut the noodles in half, into roughly 6-inch lengths. Leave the warm water in the bowl for softening the wrappers. Meanwhile, toss the shredded kohlrabi with salt to taste and let sit in a colander placed in the sink for 20 to 30 minutes. Squeeze out excess liquid and toss with the carrot, ginger, chopped cilantro and slivered Thai basil or mint. One at a time, place a rice flour wrapper in the bowl of warm water until just softened. Remove from the water and drain briefly on a kitchen towel. Place the softened wrapper on your work surface and put a line of tofu slices in the middle of the wrapper, slightly nearer the edge closest to you, leaving a 1½-inch margin on the sides. Place a small handful of noodles over the tofu, then place a handful of the shredded vegetable mixture over the noodles. Lay a couple of sprigs of cilantro and a Thai basil leaf or a couple of mint leaves on top. Fold the sides of the wrapper over the filling, then roll up tightly. Arrange on a plate and refrigerate until ready to serve.
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More in-season inspiration…
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U-Pick Gardensopen 7 days/week during daylight hours for all Full Plate vegetable share members. kiddos should be supervised at all times. take what you’ll use, but be mindful of those who come after you. see u-pick details & maps here!
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upick rules: not open to the public. no dogs. no picking in tunnels or big fields. please stay off farm equipment and do not block farm roads. AT STICK AND STONE FARM Perennial herbs continue to hold down the fort for the early season; things like oregano, garlic chives, thyme, etc. And snow peas! Find them in the two rows closest to the high tunnels in the ‘Behind the Barn’ field—one last u-pick treat from this field before we begin construction on our new greenhouse. AT THREE SWALLOWS (formerly Youth Farm) & PRESS BAY COURT Plants are in the ground! Now we wait for them to grow. We appreciate your patience as we do our best to maintain these off-farm gardens, while also attending to the demands of our main farms.
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